Cretan Cuisine (Κρητική κουζίνα) - Keftedes (Κεφτεδάκια)

Keftedes (Κεφτεδάκια) are savoury Greek meatballs that are served as an appetizer or meze. The traditional recipe calls for frying the meatballs, but I've found that this baked version is quite good and a bit healthier. You can even BBQ these.For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for at least an hour. This allows the flavours to really meld. These can be served with a salad or even a tomato sauce and pasta.

Ingredients:

1 kilo ground beef

2 onions, finely chopped or grated

2 cloves garlic, finely minced

1/4 cup chopped fresh parsley

1 tbsp dried mint

1-cup breadcrumbs

2 tbsp grated cheese

1/2 cup milk

1 egg, lightly beaten

Salt and freshly ground black pepper to taste

Olive oil cooking spray or olive oil for brushing

Instructions:

Preheat the oven to 190 C.

Line a baking sheet with aluminum foil and lightly grease with either the cooking spray or brushed on olive oil.

In a large mixing bowl, combine all the ingredients and mix well. Cover with plastic wrap and allow mixture to sit in the refrigerator for at least an hour.

Roll the meat mixture into balls about the size of a walnut. Place on greased baking sheet about an inch apart.

Bake in 190 C oven for about 40 minutes, turning the meatballs midway through the cooking time.

Allow the meatballs to cool before serving.

Note: If you prefer the traditional frying method, you will need to dredge the rolled meatballs lightly in flour making sure to shake off any excess. Heat olive or vegetable oil and add the meatballs in a single layer. Fry until nicely browned on all sides.